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cooking.nytimes.com
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
www.allrecipes.com
Spiced apple cider with a hint of bourbon is a warm way to spend the Christmas season.
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Fool guests with this fancy-tasting tender turkey breast that's slow cooked for 5 hours in a thick cranberry-onion gravy after an easy prep.
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The perfect cross between a berry muffin and a jelly doughnut—minus the dairy.
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Get George and the Dragon's Bacon Onion Dip Recipe from Food Network
cooking.nytimes.com
Divvies Bakery in South Salem, N.Y., is famous for its peanut-free, tree nut-free, milk-free and egg-free products The bakery, founded by Lori Sandler, whose son Benjamin was diagnosed with severe food allergies, sells its allergen-free baked goods online and through retailers, and many of its recipes can be found in “The Divvies Bakery Cookbook: No Nuts No Eggs
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Get Monte Christo Sandwiches Recipe from Food Network
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Get La Ribolitta Recipe from Food Network
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Get D'agnello Scottadito: "Burn Your Fingers" Lamb Recipe from Food Network
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A traditional trifle made from homemade sponge cake brushed with raspberry jam and sprinkled with sherry, then layered in a glass dish with fruit, vanilla pudding, and whipped cream.
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Get Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo Recipe from Food Network